Students at West Suffolk College received expert advice from top Michelin starred chef Albert Roux last week.
He hosted a master class with students from the Hospitality and Catering department, leading to a five course black tie dinner in the evening.
The dinner, titled ‘An evening with Albert Roux’, was cooked by students under his guidance and served by front of house students to 80 guests from the world of business, education and politics in the college’s onsite training restaurant, Edmunds.
Albert Roux, pictured left with lecturers Josh Raven and Stuart Ascott, was accompanied by his hospitality consultant Toby Stuart. Toby studied hotel catering at the college between 1996 and 1998 and is now responsible for overseeing all areas of kitchen management at Chez Roux properties and pop up events.
The menu used local produce from suppliers including Elveden Estate and Sutton Hoo Chicken.